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Changing the World, One Food Cart at a Time

At least that’s the idea, when David Backus gets Local Organic Lunch off the ground.

Backus is no ordinary meal peddler. All of his offerings are raw, vegan, organic, non-GMO, gluten-free and soy-free. And he’s launching to the denizens of downtown Denver on the corner of 18th and Curtis on April 15 (view his Kickstarter campaign).  

“We want to lead the charge on a new wave of healthy, community supportive consumer capitalist fast food,” he says.

Now that’s a mouthful. And a tasty one he promises.

“We work with a wild flavor profile,” Backus explains. “We make no substitutions. All of our food is intelligently designed to respect flavor, consistency and ultimately bio-availability.”

Think inspired local and organic salads with fresh, handmade dressing, hummus by the pound, and raw finger foods and desserts. On a street corner.

They’ve done some promotional events around town, and some of the favorites so far have been curried “rice” (shredded cauliflower) and veggies, apricot avocado romaine tacos with sprouted chia and sunflower seeds, spiralized zucchini and blueberries, and a mango coconut curry wrap.

Not your typical mobile fare, and mostly likely not your typical cart owner. Although the food is obviously important, it’s about more than that.

“Our country’s food system is a political and economic scramble for money and power which has turned into a very real nightmare for all of us living here,” Backus says, citing the use of pesticides and GMOs in conventional food production.

Not only does he want to avoid both of those in his food cart fare, he’s sold on raw and vegan.

“Why vegan,” he asks. “A well-planned, plant-based diet will prevent disease and promote healthy energy. Also, it is excellent for our environment.”

Which goes hand in hand with sourcing and the local farmers and small distribution companies Local Organic Lunch works with.

“We ensure (quality) by making everything by hand in the purest form, from soaking our beans and seeds, to crafting our own juices, dressings, and sauces, down to drying our own spices.”

All of this extra work doesn’t go into sounding cool or artisan, it goes into knowing what is in your food and how it will impact your body.

“I believe my approach to consumer capitalism is an obvious one,” Backus says. “Give people what they need: Healthy, nutrient-rich food.”

“I want to keep my customers alive longer.”

Seems there are worse mission statements.

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